Smooth out top layer, stick back in freezer & let set for at least 2hrs

Make sure to let this cake sit out for a few minutes before serving & don’t forget to top with frozen blueberries before cutting into it! I’m drooling with excitement to slice into this later tonight!!

A while back, one of my girlfriends urged me to get a spiral cutter to make veggie noodles – I bought it, never used it & stored it away. Welp, that is until I went to one of my fave spots in the city, Gustorganics*. Their summer menu has raw zucchini pasta with a spinach pesto that my hub & I can not get enough of! With the cutter already handy at home I decided to give it a whirl!

First off this is a cold meal – so it is perfect for any summer party! Side dish, buffet table or even as a main – this raw meal will for sure be talked about!

Here’s how to create this tasty dish…

Cut of the ends off a zucchini, place one end into the spiral cutter & start turning the zucchini (make sure the cutter is placed over a bowl)

Blend til the consistency of paste – add to bowl with the ‘pasta’ & mix

To serve add diced tomatoes or even baked tofu on top!

*Gustorganics is one of my fave restaurants in NYC. It is the first & only certified organic restaurant in New York that uses all organic ingredients behind the bar & in the kitchen. Perfect for breakfast, lunch, dinner or even pop in to get a fresh juice!

I decided to end our mini vacation with a bang – vegan carrot cake for the family! First off, both my brother & dad cringe at the word vegan. So I had to trip them up, this cake sure had them both at hello and kept my attention all the way until I finished my third slice (yes 3 slices, sigh of delight)!

Honestly this cake was SO moist, and all the flavors blended perfectly – the ginger, maple syrup & the cardamon brought this dish together…my mouth is watering while thinking about it again, enough said. YUM!

To serve place the first layer of the cake on a serving dish, spread pineapple ginger filling on top. Then layer with second cake & spread maple glaze on top. Sprinkle with shredded carrots & slice up to serve!

P.S. I also tricked both my pops & bro to think my tofu stuffed shells were actually ricotta stuffed shells – they bought it! So get on it, switch it up & try it out!!

Hot cake, hot cake – who wants a hot cake? I’ll take two please…make that three! Welcome to my world cinnamon roll pancakes, cause you are staying with me forever!

On meatless Monday I usually start my day off with a beet juice – consisting of apple, celery, lemon…ya know all those goodies you want after an indulging weekend! So when I woke up with carbs on my mind I knew I needed to nix the juice! Mission: fix my carb craving. Found just the recipe – cinnamon roll pancakes, hello tasty! These delicious cakes were eaten up fast & the glaze was licked clean off that plate (TMI?).

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Happy St. Patty’s Day everyone – enjoy a green beer & a slice of avocado cake! Rub your eyes & read it again – avocado cake. When I found this recipe I had to indulge, it was perfect timing to add a lil green to my diet with the holiday & I had some ripe avocados just shy of being too soft.

Once your cakes are cooled place one on your serving dish & begin icing the top – then layer with second cake & keep on icing till you are out

** The recipe calls to sift in 4C of powdered sugar (whoa) so beef it up with as much powdered sugar as you like. I taste checked mine & liked only a slightly sweetened avocado – so I opted out of adding in any more. With that said, this bad boy was awesome – so moist & flavorful. The meaty texture of the avocado really gives some oomph to this cake & icing. Check it out & get baking!

Put this cake in fridge if you want to save – and not to worry the icing won’t turn brown, the addition of lemon saved us from that. I actually sliced ours up, put in tupperware & in the freezer – good way to save single servings of dessert & just a quick defrost!

Side note: this will be a must have dessert for a themed Mexican fiesta dinner party!

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Ahhhh yes, peanut butter…can’t live with it & can’t live without it! Honestly, it’s so bad that we can’t even have peanut butter in our pantry…UNTIL the infamous PB2 arrived! This company came up with the brilliant idea to cut out the fat and make peanut butter powder, pure genius!

PB2 removes most of the fat through a chemical-free process – and GET THIS …PB2 has 85% less fat calories than regular peanut butter!! and with being natural, containing zero preservatives & having no artificial flavors why not make the swap!